Just the name of this dessert gives me the goosebumps… Hello, lover.
This should be a sin.
This probably is a sin.
Gooey.  Biscoff.  Butter.  Cake.
Wait.  I went even further.
Gooey.  Biscoff.  Brown Butter.  Cake.
Good Lord have mercy on my poor, poor soul.
Speculoos cookie butter is blended into cream cheese and eggs, augmented with sugar, and poured over a brown butter cake base, then baked until barely set.
When you cut into this (first you have to endure the agony of a multiple-hour cooling period), the filling oozes and sticks to the knife and by Jove, you know you’re in for a treat.
It’s subtly spicy, and so creamy.
It’s decadent and delicious.
I packaged this up and sent it with my mom to her office.  

In her words, people “freaked out.”
It’s called a gooey butter cake, for Pete’s sake, what do you expect?

This was part II of the speculoos series on this here blog.
There’s still more to come.

Praise Yeezus.

P.S. I graduate today… If all goes well, I’ll post about that soon enough.  Weird.
Gooey Biscoff Brown Butter Cake
adapted from Bake Your Day, via Confessions of a Cookbook Queen
for the cake base:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1/2 cup (4 ounces, 8 tablespoons) butter, browned
2 tablespoons milk
splash vanilla extract
for the gooey layer:
8 ounces cream cheese
2 eggs
1 teaspoon vanilla
1/2 cup Biscoff (make your own!)
16 ounces powdered sugar
Preheat oven to 350 degrees F.
Grease a 9×13 inch pan.
Make the cake base: whisk flour, sugar, salt, and baking powder together, then add in the butter, milk, vanilla, and egg.
Whisk very well to combine, then press into the bottom of the prepared pan.
Make the gooey Biscoff layer: beat cream cheese on high until softened and fluffy.  
Add both the eggs in and beat on high until mixture is lightened in color and homogeneous.
Beat in the Biscoff and vanilla.
Mix in the powdered sugar, making sure that everything is combined and there are no lumps.
Pour over the cake base in your pan and bake for 35-40 minutes, until the top is puffed and shiny and the edges are set.  
The interior of the cake will continue to cook, so it should still be jiggly when you pull it out of the oven.
Allow to cool completely before cutting into the cake.

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